Coconut and Turmeric Grilled Chicken

Ingredients

• 1/2spring chicken, portioned
• 5 clovesgarlic, peeled
• 5 cm (2 inches)ginger, peeled
• 1/2 tspground turmeric
• 1/2 tspground white pepper
• 1 stalklemongrass
• 1bay leaf
• 200 mlcoconut milk
• 300 mlwater
• 4 tbspvegetable oil
• to tastesalt

Instructions

1. 1

   Blend the aromatics

   Blend the garlic and ginger to a fine paste.

2. 2

   Fry the paste

   Heat the vegetable oil in a wok or pan over medium heat. Add the ginger-garlic paste and fry until fragrant, about 2 minutes.

3. 3

   Add the seasonings

   Add the lemongrass, bay leaf, turmeric, white pepper and salt. Mix well.

4. 4

   Add the chicken

   Add the chicken and mix well to coat it with the aromatics.

5. 5

   Pour in liquids

   Add the coconut milk and water.

6. 6

   Simmer until coated

   Simmer until the chicken is fully cooked and the gravy has reduced to a thick paste that coats the chicken, about 40 minutes.

7. 7

   Set the chicken aside

   Turn off the heat and set the chicken aside. If you are not eating it straight away, refrigerate it for a few hours or overnight.

8. 8

   Grill until charred

   Oil a grill pan and heat it on the hob over high heat. Add the chicken and grill until charred, about 10 minutes, brushing it occasionally with oil to prevent sticking.

What is Indonesian-style coconut and turmeric chicken?

This dish takes inspiration from Indonesian bumbu rujak, a seasoned paste or sauce used in various preparations. Here, garlic, ginger, turmeric and white pepper flavour coconut milk, which cooks the chicken before it is grilled.

The recipe keeps the seasoning simple and does not include chilli, so it is not necessarily hot. Simmering first lets the sauce cling to the chicken; grilling afterwards adds char and a roasted finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 45g protein, 7g carbs, 54g fat.

Coconut milk and vegetable oil contribute most of the fat, while the chicken provides most of the protein. The chicken and coconut milk also contribute some energy, with only a small amount of carbohydrate from the aromatics. Serve with a generous portion of vegetables and a measured serving of rice to balance the plate.

Build flavour in the pan

Aromatics: Blend the garlic and ginger finely so they fry evenly and disperse through the sauce.

Spices: Add the turmeric and white pepper after frying the paste, then stir well so they are distributed before the liquids go in.

Let the sauce reduce

Steady heat: Keep the chicken at a gentle simmer rather than a hard boil. This gives it time to cook while the coconut gravy thickens.

Coating cue: The sauce is ready when it has reduced to a thick paste that clings to the chicken, as described in the method. Stir as needed to keep it from catching on the base of the pan.

Check the chicken before grilling

Doneness: The recipe calls for simmering until the chicken is fully cooked, about 40 minutes. If pieces vary in size, check the thickest part of each piece before taking them off the heat.

Cooling and storage: The chicken can be chilled for a few hours or overnight before grilling. Keep it refrigerated while it waits.

Get a good char

Hot pan: Heat the oiled grill pan over high heat before adding the chicken, so the surface can char rather than simply warm the pieces.

Prevent sticking: Brush the chicken occasionally with oil during the roughly 10-minute grilling time. Turn or reposition pieces as needed for even charring.

What to serve with it

Rice: Steamed rice is a straightforward partner for the rich coconut sauce and makes a fuller meal.

Fresh sides: Serve with sliced cucumber or a crisp salad for contrast. The chicken is also good with simply cooked greens.

Recipe notes & tips

• Blend the garlic and ginger until smooth so the paste cooks evenly.
• Keep the simmer gentle and stir periodically as the sauce reduces.
• Use a pan large enough to fit the chicken pieces in the sauce.
• Chill the cooked chicken promptly if you are saving it for later.
• Preheat the grill pan well before adding the chicken.
• Brush with oil during grilling to help prevent sticking.

Variations

• Add chilli: Include fresh chilli in the garlic-ginger paste for extra heat.
• Use chicken thighs: Choose bone-in thighs and cook them in the same way, checking that they are fully cooked.
• Add lime: Serve with a squeeze of lime for a bright finish.
• Try a barbecue: Grill the chicken on a barbecue instead of a grill pan, turning it carefully until charred.
• Serve with rice: Add steamed rice to make the coconut sauce part of the meal.

Common mistakes to avoid

• Rushing the reduction: The sauce may stay thin; simmer until it becomes a paste that coats the chicken.
• Boiling vigorously: The sauce can catch or reduce too quickly; lower the heat to maintain a gentle simmer.
• Skipping the preheat: A cool grill pan may not char the chicken; heat it thoroughly before grilling.
• Leaving chicken unbrushed: It may stick to the grill pan; brush it occasionally with oil.
• Crowding the grill pan: Pieces may char unevenly; grill in batches if they do not fit comfortably.

How to store

Refrigerate the cooked chicken in a covered container and use within 3 days. Reheat until piping hot, then grill briefly to refresh the char; avoid repeatedly cooling and reheating it.

Frequently asked questions